Vegetable Soup

One of the best soups I’ve made, extremely filling and tasty!

Ingredients

• 2 1/2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion
• 2 cups peeled and chopped carrots
• 1 1/4 cups chopped celery
• 4 cloves garlic, minced
• 1 (32 oz) vegetable broth
• 1 (14.5 oz) cans diced tomatoes (undrained)
• 3 cups peeled and 1/2-inch thick diced potatoes
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1 1/2 cups chopped frozen or fresh green beans
• 1 cup frozen or fresh peas

 

Directions: 

1. Heat olive oil in a large pot over medium heat.
2. Add onions, carrots, and celery and sauté 3 – 4 minutes then add garlic and sauté 30 seconds longer.
3. Pour in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.
4. Bring to a boil, then add green beans.
5. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 – 30 minutes.
6. Add peas and cook 5 minutes longer.
7. Serve warm.

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